Marinated Chicken With Oil And Lemon The Recipe For A Soft And Juicy Main Course

EASY NO-FAIL LEMON CHICKEN MARINADE

Steps:

• Whisk lemon juice, olive oil, mustard, salt, red pepper flakes and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest and herbs (if using). Refrigerate and use within 1 to 2 hours.
• To marinate chicken, add the marinade and chicken to a resealable food-safe bag or container and marinate in the refrigerator. Since this is so flavorful, even 20 minutes will work wonders. We don't recommend marinating more than a day in advance since the lemon in the marinade can cause the chicken to toughen.

MARINATED CHICKEN WITH OIL AND LEMON: THE RECIPE FOR A SOFT AND JUICY MAIN COURSE

Steps:

• Generously season the whole chicken breast in a bowl with salt, pepper, chilli, lemon juice, extra virgin olive oil, then massage it well (1).
• Mash the cardamom with the help of a knife and add it to the marinade, mix well and cover the bowl with cling film. Let the chicken rest in the refrigerator for a couple of hours (2).
• Clean the green peppers, removing the seeds and the fiber contained inside, then cut them in half (3).
• Blanch the green peppers and cherry tomatoes in a hot pan and set aside (4).
• Carefully heat the pan until it is very hot and place the chicken breast on it without adding other fats (5).
• Roast the chicken breast for 5 to 10 minutes in relation to size and weight bearing in mind that it must be tender but cooked (6).
• Cut it into slices and wait a few minutes before adding it to the lettuce, already washed and dried, and to the vegetables that you have cooked in a pan (7).
• At this point, put the chicken on a bed of lettuce, add the cherry tomatoes and green peppers, season with extra virgin olive oil and salt, then serve.

JUICY CHICKEN BREAST MARINADE

Steps:

• Pound chicken breasts on a work surface to at least 1/2-inch thickness.
• Whisk safflower oil, lemon juice, garlic, and Italian seasoning together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on preheated grill until longer pink in the center, about 3 minutes per side. Transfer chicken to a plate and let sit for 10 minutes before serving.

LEMON MARINADE (CHICKEN)

Steps:

• Mix everything together well. Pour into a shallow dish or large zip top bag.
• Add chicken. If using a dish, cover. Zip the bag if using a bag. Stash in the refrigerator for at least 2 - 3 hours, turning occasionally.
• Drain off the marinade and grill, or bake at 325 F for about an hour in a greased baking dish.

TENDER AND JUICY MARINATED CHICKEN

Steps:

• Combine italian dressing and soy sauce; mix well.
• Pour marinade into a gallon sized resealable plastic bag; add chicken.
• Marinate for at least 4 hours or overnight, turning several times (can be marinated up to 36 hours).
• Place chicken in a shallow baking dish (I use a cookie sheet covered with foil and sprayed with Pam).
• Sprinkle chicken liberally with onion powder and garlic powder.
• Sprinkle with salt, to taste.
• Bake for 45-60 minutes at 350 degrees, or until juices run clear.